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Brunch today, my first stab at poached eggs

 

@Rab BBQ sauce is sweet baby ray's so no need to be too judgy ok... ;) 

 

Bacon and snags are crispy/overdone but that's how I like it

 

tWxcgYgOLqr-BWlt8fvTJKRe0k4cQ2R72LmS0JQq

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Sriracha's fine - but on eggs, Tabasco.

 

Don't like it on anything else other than a Bloody Mary (it's a foul, vinegary, peppery liquid - not even much heat), but always have a bottle on hand for eggs.

 

Livens them up like nothing else :)

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2 hours ago, camo86T said:

Brunch today, my first stab at poached eggs

 

@Rab BBQ sauce is sweet baby ray's so no need to be too judgy ok... ;) 

 

Bacon and snags are crispy/overdone but that's how I like it

 

tWxcgYgOLqr-BWlt8fvTJKRe0k4cQ2R72LmS0JQq

 

That looks sensational! I can't stand it when ppl serve up pink bacon and non crispy snags. 

 

I love tabasco on anything. Especially on a big breakfast!

 

Think I know what I'm doping for breakfast tomorrow :cool1:

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2 minutes ago, Renton said:

That looks sensational! I can't stand it when ppl serve up pink bacon and non crispy snags. 

 

 

Yep - nothing "under done" about any of that.

 

3 hours ago, camo86T said:

my first stab at poached eggs

 

How'd you do the poaching?

 

Whirlpool, bagged or poacher?

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Whirlpool in a saucepan as per taste.com.au instructions...is it quicker the other ways? ie. Can u do more than one at a time to speed it up a bit 

 

As u can work out I'm no gordon/Jamie 

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